1. Introduction a. Turing House School understands the importance of healthy eating and the students education. At Turing House we aim to meet or exceed the government s food and nutrition standards. We do not have vending machines filled with fizzy drinks, crisps and sweets on the premises. b. We ensure that, in the food we serve to the students and make available for staff, wherever possible: 1. Fresh ingredients will be used, not processed convenience food. 2. Food will be baked not fried. 3. Salt levels will be low. 4. Ingredients will be locally sourced. c. We ensure that we teach the students skills and knowledge about food and the impact on their health to enable them to make considered choices now and for the rest of their lives. 2. Key Contacts a. Named member of the SLT responsible for food: Mr M O Sullivan (Deputy Head Teacher) b. Named key contact for Harrison s Catering: Caroline Mills (School Based) and Paul Thorne (Regional Office) c. Named members of staff leading on healthy food: Ms C Parsons (Head of Technology) & Ms A Wilkinson (Head of Science) 3. Aims a. This school food policy enables our school to develop and maintain a shared philosophy on all aspects of food and drink. It makes a public statement which demonstrates how our school cares for and makes a positive contribution to the health and wellbeing of students, staff and other stakeholders. b. This policy aims to achieve the following: 1. a coordinated approach to food and drink to increase the availability of healthier options 2. equality of access and participation for all 3. reinforcement of appropriate messages relating to food and drink, e.g. ensuring consistency between the formal curriculum and school food and drink provision 4. engagement of the entire school community in taking part in the policy development, e.g. students, staff, parents, governors and community partners 5. establishment of effective school caterer, teacher parent working partnerships, working towards a common goal 6. greater sustainability through planned action as part of the school s development plan 7. communication of our school s shared vision, ethos and values to students, staff, parents, and other stakeholders (including the wider community). 4. Food and Drink Throughout the Day At all stages refer to the school food standards http://www.schoolfoodplan.com/ a. Breakfast served at school 1. Breakfast is an important meal and should make up a 1/4 of a child s energy requirements and can provide essential vitamins and minerals. 2. Breakfast is available every morning at Turing House offering a range of low sugar cereals, fruit, yogurts, toast and pastries 3. Healthy breakfast options: We offer a variety of different fruits and vegetables every day, e.g. fruit pots, fresh fruit and juice; We limit the number of times that sugar coated cereals are available to once a week/fortnight; We use a variety of different types of bread for sandwiches, toast and toasties, including wholegrain varieties; Page 1 of 5
We offer porridge We provide different toppings for toast and bread, e.g. low fat spread, reduced sugar jam, low fat cheese spread, cooked tomatoes or beans. 4. Area(s) for improvement Encourage more students to eat fruit and fewer pastries b. Snacks 1. A range of snacks can be purchased at school from the canteen at break times. At Turing House School, we understand that snacks can play an important part of the diet of young people and can contribute positively towards a balanced diet. We encourage all students to eat fruit as part of snacking and sell small fruit pots on our menu. We also have a salad bar. 2. We encourage parents on a regular basis to check the students cashless catering to see what they are spending their money on. We also examine these ourselves in order to flag up students who may have welfare concerns. 3. Snacks may be brought into school from home or the local shops but some items are banned: https://www.turinghouseschool.org.uk/banneditems.php 4. Staff informally monitor the food that they see the students eating and may confiscate it during the school day, returning it to the students at the end of the day. 5. Area(s) for improvement Encourage more students to buy the fruits pots, work with Tesco/Parents to encourage students not to spend additional cash on sweets and crisps c. School lunches 1. Food prepared by the school catering department meets the national nutritional standards http://www.schoolfoodplan.com/actions/school food standards/ 2. We ensure that, wherever possible: Fresh ingredients will be used, not processed convenience food. Food will be baked not fried. Salt levels will be low. Ingredients will be locally sourced. 3. For information on free school meals please look here https://www.gov.uk/apply free school meals 4. Area(s) for improvement Involve the student council further in the monitoring of this process d. Food and Drink brought into School 1. Packed lunches Parents are encouraged to provide healthy well balanced packed lunches. Information on healthy packed lunches are displayed on our website and at regular intervals in our newsletter https://www.turinghouseschool.org.uk/newsletters.php A balanced child's lunchbox includes: a. starchy carbohydrates (bread, potatoes, rice, pasta) b. fresh fruit and vegetables/salad c. a source of protein such as beans and pulses, eggs, fish, meat, cheese (or dairy alternative) d. a side dish such as a low fat and lower sugar yoghurt (or dairy alternative), tea cake, fruit bread, plain rice/corn cakes, homemade plain popcorn, sugar free jelly e. a drink such as water, skimmed or semi skimmed milk, sugar free or no addedsugar drinks The following items should be limited: Page 2 of 5
a. Meat products sausage rolls, pies, sausages etc b. Cakes and biscuits (to be enjoyed as part of a meal occasionally, not as a snack) c. Fruit juice (limit to 150mls per day) The following items are banned: a. Salty snacks such as crisps, nuts etc b. Sweets and chocolate c. Sugary soft drinks For more information: www.childrensfoodtrust.org.uk 2. Drinks Water is readily available throughout the day from three water fountains. Students can fill up their bottles at breaks and they may drink water in all teaching rooms other than those with computers or portable electronic devices. 3. Area(s) for improvements Restrict sugary drinks coming from Tesco before school. 5. School events a. For significant off site activities such as overnight or multi day trips the school liaises in detail with the trip provider / travel company about food provision. This liaison covers: 1. Food allergies of individual students 2. Other dietary requirements 3. General balance of diet 4. Opportunities to try local and national dishes of the location being visited b. Area(s) for improvement: none at present 6. Cooking and Food Education a. Food and Nutrition: 1. Within Food and Nutrition at Turing House students are taught the basic skills needed to plan, prepare and cook healthy and balanced meals. At KS3 Food and Nutrition forms part of the Design and Technology rotation and is a compulsory subject. At KS4 Food and Nutrition is an option subject for students to choose. 2. In Y7 students learn: Measuring Taste testing Food preparation Basic knife skills Safe use of the hob and oven Recipe adaption Diet, including the Eat Well Plate. 3. Students will cook a range of savoury and sweet dishes, from crudité with hummous, soup and bean chilli to scones and crumble. 4. In Y8 students learn about: Food spoilage and contamination Sources of bacterial contamination Meat production Storing meat Roux sauce Gelatinisation Page 3 of 5
Food miles Condiments, herbs and spices Packaging Food decoration Production methods 5. Again, students will cook a range of dishes including curry, stir fry, chilli con carne and gingerbread. The introduction of meat allows students to continue working with a healthy balanced diet. 6. In Y9 students learn: Food spoilage and contamination Sources of bacterial contamination Storing meat Cuts of meat Eggs and their uses Assured food standards and RSPCA assured Pasta making Different types of pastry Diets; religious reasons for choosing food Food intolerance and allergies Practical lessons for Y9 students become increasingly harder with news skills being introduced, such as pasta making. Students continue to work with meat ensuring they are working in a healthy and safe environment. b. The Food Preparation and Nutrition GCSE is in development for implementation from September 2018 for the new KS4 curriculum. c. Area(s) for improvement Plan GCSE course for 2018 19 7. Extra curricular activities a. At Turing House we have had or currently run the following clubs that contribute to a greater understanding of food 1. Eco club 2. Gardening Club b. Area(s) for improvements Greater involvement of the school council in offering meal suggestions for our canteen 8. Special Dietary Requirements a. Our management information system (SIMS) contains information on all of our students including dietary requirements and allergies. Staff are made aware of these issues at the start of the academic year. This information is revisited at the following times: 1. School trips in which surroundings and food offering may change 2. Special events in school such as a cake sale 3. Religious events such as Ramadan 4. Sports events in which energy drinks may be useful 5. New diagnosis, such as diabetes b. Area(s) for improvement: none at present 9. The Dining Experience a. Turing House School currently operates in temporary accommodation. Therefore, our dining facilities are minimal however we have ensured that this is a relaxed environment by the following; Page 4 of 5
1. Café style seating both indoors and outdoors 2. Staff supervision 3. A salad bar 4. A toastie bar 5. Regular BBQ s 6. Supportive and welcoming canteen staff, who have been training in areas such as safeguarding. 10. Food Safety a. Harrison s Catering adhere to guidelines regarding food safety, further information can be found in their food hygiene and policy statement. 11. Monitoring and Evaluation a. Turing House School will monitor this policy formally each year, basing its feedback on the following; b. Regular meetings with our catering company Harrisons 1. Observations of food technology 2. Regular monitoring of the school newsletter and website to ensure coverage of key messages 3. Monitoring of student expenditure to ascertain what foods they are buying, particularly for vulnerable students. 4. Feedback from students on the food they are offered 12. Sharing the Policy a. This Policy can be located on our school website in the following link https://www.turinghouseschool.org.uk/policies.php Page 5 of 5